Microbial Interactions in Kombucha through the Lens of Metabolomics
Kombucha is a fermented beverage obtained through the activity of a complex microbial community of yeasts and bacteria. Exo-metabolomes of kombucha microorganisms were analyzed using FT-ICR-MS to investigate their interactions. A simplified set of microorganisms including two yeasts (<i>Bretta...
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| Format: | Article |
| Language: | English |
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MDPI AG
2022-03-01
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| Series: | Metabolites |
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| Online Access: | https://www.mdpi.com/2218-1989/12/3/235 |
| _version_ | 1797445086368235520 |
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| author | Thierry Tran Chloé Roullier-Gall François Verdier Antoine Martin Philippe Schmitt-Kopplin Hervé Alexandre Cosette Grandvalet Raphaëlle Tourdot-Maréchal |
| author_facet | Thierry Tran Chloé Roullier-Gall François Verdier Antoine Martin Philippe Schmitt-Kopplin Hervé Alexandre Cosette Grandvalet Raphaëlle Tourdot-Maréchal |
| author_sort | Thierry Tran |
| collection | DOAJ |
| description | Kombucha is a fermented beverage obtained through the activity of a complex microbial community of yeasts and bacteria. Exo-metabolomes of kombucha microorganisms were analyzed using FT-ICR-MS to investigate their interactions. A simplified set of microorganisms including two yeasts (<i>Brettanomyces bruxellensis</i> and <i>Hanseniaspora valbyensis</i>) and one acetic acid bacterium (<i>Acetobacter indonesiensis</i>) was used to investigate yeast–yeast and yeast–acetic acid bacterium interactions. A yeast–yeast interaction was characterized by the release and consumption of fatty acids and peptides, possibly in relationship to commensalism. A yeast–acetic acid bacterium interaction was different depending on yeast species. With <i>B. bruxellensis</i>, fatty acids and peptides were mainly produced along with consumption of sucrose, fatty acids and polysaccharides. In opposition, the presence of <i>H. valbyensis</i> induced mainly the decrease of polyphenols, peptides, fatty acids, phenolic acids and putative isopropyl malate and phenylpyruvate and few formulae have been produced. With all three microorganisms, the formulae involved with the yeast–yeast interactions were consumed or not produced in the presence of <i>A. indonesiensis</i>. The impact of the yeasts’ presence on <i>A. indonesiensis</i> was consistent regardless of the yeast species with a commensal consumption of compounds associated to the acetic acid bacterium by yeasts. In detail, hydroxystearate from yeasts and dehydroquinate from <i>A. indonesiensis</i> were potentially consumed in all cases of yeast(s)–acetic acid bacterium pairing, highlighting mutualistic behavior. |
| first_indexed | 2024-03-09T13:21:38Z |
| format | Article |
| id | doaj.art-ad3e8d58dce449038a97192b2fee08f2 |
| institution | Directory Open Access Journal |
| issn | 2218-1989 |
| language | English |
| last_indexed | 2024-03-09T13:21:38Z |
| publishDate | 2022-03-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Metabolites |
| spelling | doaj.art-ad3e8d58dce449038a97192b2fee08f22023-11-30T21:29:45ZengMDPI AGMetabolites2218-19892022-03-0112323510.3390/metabo12030235Microbial Interactions in Kombucha through the Lens of MetabolomicsThierry Tran0Chloé Roullier-Gall1François Verdier2Antoine Martin3Philippe Schmitt-Kopplin4Hervé Alexandre5Cosette Grandvalet6Raphaëlle Tourdot-Maréchal7UMR Procédés Alimentaires et Microbiologiques, Institut Agro Dijon, Université de Bourgogne Franche-Comté, 21000 Dijon, FranceUMR Procédés Alimentaires et Microbiologiques, Institut Agro Dijon, Université de Bourgogne Franche-Comté, 21000 Dijon, FranceBiomère, 14 rue Audubon, 75120 Paris, FranceBiomère, 14 rue Audubon, 75120 Paris, FranceComprehensive Foodomics Platform, Technische Universität München, 85354 Freising, GermanyUMR Procédés Alimentaires et Microbiologiques, Institut Agro Dijon, Université de Bourgogne Franche-Comté, 21000 Dijon, FranceUMR Procédés Alimentaires et Microbiologiques, Institut Agro Dijon, Université de Bourgogne Franche-Comté, 21000 Dijon, FranceUMR Procédés Alimentaires et Microbiologiques, Institut Agro Dijon, Université de Bourgogne Franche-Comté, 21000 Dijon, FranceKombucha is a fermented beverage obtained through the activity of a complex microbial community of yeasts and bacteria. Exo-metabolomes of kombucha microorganisms were analyzed using FT-ICR-MS to investigate their interactions. A simplified set of microorganisms including two yeasts (<i>Brettanomyces bruxellensis</i> and <i>Hanseniaspora valbyensis</i>) and one acetic acid bacterium (<i>Acetobacter indonesiensis</i>) was used to investigate yeast–yeast and yeast–acetic acid bacterium interactions. A yeast–yeast interaction was characterized by the release and consumption of fatty acids and peptides, possibly in relationship to commensalism. A yeast–acetic acid bacterium interaction was different depending on yeast species. With <i>B. bruxellensis</i>, fatty acids and peptides were mainly produced along with consumption of sucrose, fatty acids and polysaccharides. In opposition, the presence of <i>H. valbyensis</i> induced mainly the decrease of polyphenols, peptides, fatty acids, phenolic acids and putative isopropyl malate and phenylpyruvate and few formulae have been produced. With all three microorganisms, the formulae involved with the yeast–yeast interactions were consumed or not produced in the presence of <i>A. indonesiensis</i>. The impact of the yeasts’ presence on <i>A. indonesiensis</i> was consistent regardless of the yeast species with a commensal consumption of compounds associated to the acetic acid bacterium by yeasts. In detail, hydroxystearate from yeasts and dehydroquinate from <i>A. indonesiensis</i> were potentially consumed in all cases of yeast(s)–acetic acid bacterium pairing, highlighting mutualistic behavior.https://www.mdpi.com/2218-1989/12/3/235kombuchainteractionmetabolomicsprocessyeastacetic acid bacteria |
| spellingShingle | Thierry Tran Chloé Roullier-Gall François Verdier Antoine Martin Philippe Schmitt-Kopplin Hervé Alexandre Cosette Grandvalet Raphaëlle Tourdot-Maréchal Microbial Interactions in Kombucha through the Lens of Metabolomics Metabolites kombucha interaction metabolomics process yeast acetic acid bacteria |
| title | Microbial Interactions in Kombucha through the Lens of Metabolomics |
| title_full | Microbial Interactions in Kombucha through the Lens of Metabolomics |
| title_fullStr | Microbial Interactions in Kombucha through the Lens of Metabolomics |
| title_full_unstemmed | Microbial Interactions in Kombucha through the Lens of Metabolomics |
| title_short | Microbial Interactions in Kombucha through the Lens of Metabolomics |
| title_sort | microbial interactions in kombucha through the lens of metabolomics |
| topic | kombucha interaction metabolomics process yeast acetic acid bacteria |
| url | https://www.mdpi.com/2218-1989/12/3/235 |
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